Cyril Haearn wrote:foxyrider wrote:Cyril Haearn wrote:Went to a talk about institutional food in the 16th century
Fish at nearly every meal, lots of cabbage*, no potatoes
*the expert wondered how the people smelled
With their noses?
My dog has no nose
Actually if one eats a lot of cabbage one does not smell, the digestion adapts
I eat a lot of porridge, I am fragrant
Not just to cabbage, digestion also adapts to beans/pulses too and contrary to popular belief pulses don't have to be prepared in a way which leaves them not-very-digestable.
Cooking from dried and doing an overnight/24hr soak with a couple of water changes helps digestability alot (whereas the tinned varieties tend to be thick-skinned types and not soaked pre-cooking). If you use a pressure cooker, dried pulses are easy to cook and the soaking doesn't take much effort- just remember to do it
. I cook the soaked pulses with a bit of veggie stock and a dollop of Hodemedod's fermented fava bean paste, the cooked pulses in what is effectively gravy then goes into whatever recipe I am using. (Any recipe using tomatoes- cook the pulses first then use them as acidic conditions makes it difficult to cook the pulses properly, they tend to remain hard). That way you get some really nice pulse dishes. For buying decent dried pulses, I'm a big fan of Hodemedod's offerings- UK-grown haricot beans, carlin peas, fava beans- I often use carlin peas instead of chick-peas. They also do some other interesting things like UK-grown puffed quinoa which is great with natural yogurt and fruit as breakfast, and barley flakes which can be cooked into porrige or otherwise used like rolled oats.
TPO
